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Creamy Mushroom and Bacon Pasta

Creamy Mushroom and Bacon Pasta with a Japanese twist! A dash of soy sauce is the secret ingredient that gives nice umami and savoriness to the dish.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 2
Calories: 820 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 4 slices Bacon (5.3 oz, 150 g)
  • 1.8 oz shimeji mushrooms (½ package; or use any other mushrooms)
  • 4 cremini mushrooms (1.8 oz, 50 g; or use button mushrooms)
  • 4 Shiitake mushrooms (1.8 oz, 50 g; or use any other mushrooms))
  • 1½ Tbsp extra virgin olive oil
  • 2 cloves garlic
For the Pasta
  • 8 oz pasta (spaghetti, linguine, or fettuccine; 4 oz, 113 g per person)
  • 4 quarts water
  • 1½ Tbsp Diamond Crystal kosher salt
For the Creamy Sauce
  • 1 Tbsp unsalted butter
  • freshly ground black pepper
  • 2 Tbsp all-purpose flour (plain flour)
  • 1 cup milk
  • ⅓ cup heavy (whipping) cream
  • 1 Tbsp soy sauce
  • ⅛ tsp Diamond Crystal kosher salt
For the Garnish
  • parsley

Instructions

    Cup of Yum
  1. Gather all the ingredients.
  2. Add 1½ Tbsp Diamond Crystal kosher salt and 4 quarts water to a large pot and bring it to a boil for cooking the spaghetti. Meanwhile, prepare the rest of the ingredients. Once the water is boiling, add 8 oz pasta and cook according to package instructions. Tip 1: Stop cooking 1 minute earlier as you will continue to cook the pasta in the frying pan. Tip 2: Before draining the pasta, reserve ½ cup (120 ml) pasta cooking water. Drain well and set aside.
  3. Cut 4 slices bacon into ½-inch (1.25-cm) pieces.
  4. Cut the bottom of 4 cremini mushrooms and slice them. Cut the bottom end of 1.8 oz shimeji mushrooms.
  5. Remove the stems of 4 shiitake mushrooms and slice the caps. 
  6. In a large frying pan, heat 1½ Tbsp extra virgin olive oil on medium heat. Note: If you use a nonstick frying pan, you can skip the oil.
  7. Once the oil is hot, add the bacon and sauté.
  8. Once the bacon fat renders, crush 2 cloves garlic and add into the pan.
  9. Add all the mushrooms and sauté together. Add 1 Tbsp unsalted butter and freshly ground black pepper.
  10. Add 2 Tbsp all-purpose flour (plain flour) and make sure to keep stirring so the flour doesn’t stick at the bottom of the pan.
  11. Stir in 1 cup milk, ⅓ cup heavy (whipping) cream, and 1 Tbsp soy sauce. Continue scraping off the bottom of the pan. The flour will thicken the sauce.
  12. Taste the sauce and add ⅛ tsp Diamond Crystal kosher salt and freshly ground black pepper to taste. If the sauce is too thick, you can add ¼ cup of pasta cooking water (after that, add one tablespoon at a time) to dilute the sauce. Tip: You want to make sure it tastes a bit stronger than you want the final dish to be (because you will add the spaghetti). 
  13. Add the cooked spaghetti to the frying pan, or alternatively, you can pour the sauce over the spaghetti on a serving plate. Using the pair of tongs, coat the spaghetti with the sauce.
  14. If you‘d like, add freshly ground black pepper. Serve and garnish with parsley.

Nutrition Information

Calories 820kcal (41%) Carbohydrates 25g (8%) Protein 17g (34%) Fat 74g (114%) Saturated Fat 30g (150%) Trans Fat 1g Cholesterol 130mg (43%) Sodium 1262mg (53%) Potassium 999mg (29%) Fiber 3g (12%) Sugar 13g (26%) Vitamin A 1480IU (30%) Vitamin C 11mg (12%) Calcium 460mg (46%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 820

% Daily Value*

Calories 820kcal 41%
Carbohydrates 25g 8%
Protein 17g 34%
Fat 74g 114%
Saturated Fat 30g 150%
Trans Fat 1g 50%
Cholesterol 130mg 43%
Sodium 1262mg 53%
Potassium 999mg 21%
Fiber 3g 12%
Sugar 13g 26%
Vitamin A 1480IU 30%
Vitamin C 11mg 12%
Calcium 460mg 46%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.